Steamer and baker



(No Model.)

B. T.KUHL. STEAMER'AND BAKER.

No. 538,920. I Patented May 7,1895;

WITNESSES: INVENTOI? v, ATTORNEYS.

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STATES A-TENT STEAM ER AND BAKER.

SPECIFICATION forming part of Letters Patent No. 538,920, dated May 7,1895.

I Application filed October 26, 1894.. Serial No. 527,014.. (No model.)

To all whom/it may concern: i

Be it known that I, BUROHARD T. KUHL, of Orlando, in the county ofOrange and State of Florida,have invented a new and Improved Steamer andBaker, of which the followingis a full, clear, and exact description.

My invention relates to improvements in that class of devices which areusedin steaming and baking various articles of food; and the object ofmy invention is to produce a cheap and simple apparatus of this kind,which may be used over a lamp or other simple article to generate heat,which is provided with a lower steaming compartment adapted for useeither in steaming food or makingjelly,

preserves and analogous things, which has an upper oven adapted to bakeany necessary things, which has this oven arranged so that it can beconverted into a steaming chamber if desired, which has its partsarranged so as to be readily accessible, which has its joints closed bya water seal so that the flavor of the things cooked may be retained andthe odor prevented from escaping into the room, and which is arranged sothat articles within it may be kept hot with a very small supply ofheat.

To these ends my invention consists of certain features of constructionand combinations of parts, which will be hereinafter de scribed andclaimed. 7

Reference is to be had to the accompanying drawings, forming a part ofthis specification, in which similar figures of reference indicatecorresponding parts in both views.

Figure 1 is a central vertical section, on the line 1 l of Fig. 2, of myimproved apparatus, showing all the parts in position for use; and Fig.2 is a plan view of the lower receptacle of the apparatus with theovenlegs in section.

The complete-apparatus and also its several compartments are of agenerallyrectangular shape, although it is evident that this shapemay-be varied and modified without affecting the principle of theinvention.

The apparatus has a lower receptacle 10 which is open at the top, isprovided with a central flue 11, leading from the bottom to the top,with ears or handles 12 by which it may be lifted, and with a trough 13extending around its upper edge so as to receive the lower edge of theupper shell, which will be hereinafter described, and by filling thetrough with water a perfect seal is made. The trough is provided on itsinner side with perforations 14. so that the water of condensation whichcollects in the trough 13 may overflow into the receptacle 10.

The receptacle 10 is adapted to contain water and steam and it isprovided with a stand on which articles may be held above the Water,this stand comprising a flat top 15 which has a central opening 15 toreceive the flue 11, holes 1 6 for the passage of steam, and supportinglegs 17 which are braced by braces 18, these being formed by doublingdown the corners of the stand top.

The oven 19 is adapted to rest above, the receptacle 10 and is providedwith a central depending flue 20 which is adapted to enter the flue 11,as shown in Fig. 1. The oven has, in the bottom, a removable deflectorplate 21 which is concave on the under side and which is held above theflue 20 by arms 22, these being bent inward so as to enter the flue 20and having shoulders 23 to rest on the oven bottom and support thedeflector plate. This arrangement causes the heat which enters throughthe flue to be diffused evenly through .the oven, and it also preventsthe steam from rushing down too rapidly through the flue when the ovenis used as a steam chamber.

The oven 19 is supported on legs 24 which are secured to the cornersthereof and are long enough to extend to the bottom of the receptacle 10and hold the oven above the said receptacle, as shown in Fig. 1, theselegs being preferably angular in cross section which renders them strongyet light. The oven is also provided with an inlet pipe 25 at the bottomwhich permits steam to enter the oven if desired, but which when theoven is used for baking is closed by a plug 26. The oven has a trough 27around its top'edge, like the" trough 13 already described, and thistrough receives the flange 2B of the cover 29 which has a suitablehandle 30 and a vent 31. The vent may be used to give a draft to theoven.

The oven 19 is incased in a shell 32 which is large enough to afford agood steam space between it and the oven, and this shell is adapted torest in the trough 13 of the receptacle 10. The shell 32 has suitablehandles 33 and has also a top trough 34 like thetroughs 13 and 27described above, and the shell has also a cover 36, the flange 35 ofwhich enters the trough 34, and the cover has a handle 37 and a ventpipe 38 which is placed preferably above the pipe 31 so that the surplusheat of the oven and the surplus steam in the steamer may escape throughthe said vent pipe and under the cover.

If the apparatus is to be used for simultaneously steaming certainarticles and baking certain others, it is arranged as shown in Fig. 1, alittle water being placed in the receptacle 10, the articles to besteamed being placed on the stand 15 and the articles to be baked beingplaced in the oven 19. The troughs 13, 27 and 34 are filled with water,thus making a perfect seal, and the heat is applied to the flue 11 andto the bottom of the receptacle 10. The water in the receptacle willthus be turned to steam, which steams the articles on the stand 15 andenveloping the oven 19 thoroughly heats it from the outside, while therising heat in the flues 11 and 20 also enters the oven and thoroughlybeats it. As the steam in theapparatus condenses, it runs into theseveral troughs and overflows on the inner side so as to run down intothe receptacle 10 and be again converted into steam.

It the whole apparatus is to be used as a steamer, the plug 26 is pulledout the vents 31 and 38 closed and steam permitted to enter the oven 19.The apparatus may be kept hot by the application of very little heat, sothat food may be preserved in ahot condition for a long time. A largesteam space may be secured by removing the oven and large articles canthen be conveniently cooked.

If the apparatus is to be used for cooking jellies, preserves, or foranalogous purposes, everything is removed from the receptacle 10 and thearticle to be cooked is placed in the receptacle, and if desired thecover 36 may be applied to it.

Having thus described my invention, I claim as new and desire to secureby Letters Patent- 1. An apparatus of the kind deseribed,comprising alower receptacle having a vertical flue therein, an oven having a bottomflue to enter the flue of the lower receptacle, and a suitable cover,and a covered inclosing shell for the oven, adapted to rest on the topedge of the lower receptacle, substantially as described.

2. The combination, with the lower receptacle having the flue, of theoven having a bottom flue to connect with the fine of thelowerreceptacle, a deflector plate above the flue, a plug-controlled inlet inthe oven bottom, a cover for the oven, and a shell to inclose it andrest on the lower receptacle, substantially as described.

3. Asteamerand baker, comprisingaclosed receptacle, a stand supported inthe receptacle above the bottom thereof, and an oven of less diameterthan the receptacle and supported in the upper part of the receptacle,the said oven being provided in its bottom with an inlet opening adaptedto be closed by a plug, substantially as described.

4. A steamer and baker, comprising a closed receptacle having a centralflue, a stand supported in the receptacle, an oven of less diameter thanthe receptacle and provided with a depending flue fitting in the flue ofthe receptacle, supporting legs, and an opening in its bottom adapted tobe closed by a plug, and a removable deflector in the bottom of theoven, substantially as described.

5. A steamer and baker, comprising a receptacle having a flue for theentry of hot air and having a water chamber formed in its bottom, astand arranged in the receptacle above the water level in the waterchamber, an even having close walls provided with an openingcorresponding to the mouth of the hot air flue and adapted to receivehot air therefrom, said oven being provided with means for supporting itin the receptacle out of contact with the walls thereof, and above thestand therein, whereby a steam chamber is formed inthereceptacleinclosiug the oven, substantially as set forth.

6. A steamer and baker, comprising a receptacle having a central flue, astand in the receptacle, an oven of less diameter than the receptaclesupported in the receptacle above the stand and having an openinginitsbottom adapted to be closed by a plug, a deflector in the bottom of theoven above the fine of the receptacle, and a casing of the same diameteras the receptacle and supported upon the same and surrounding the oven,substantially as herein shown and described.

BURCHARD 'l. KUIIL.

Witnesses:

H. H. DICKSON, B. H. KUHL.

ICO

